Naphaporn Chiewchan

1 Introduction Food colorants are among the most widely used additives, serving to enhance visual appearance and consumer acceptance of food products. Colorants are used for various such purposes as imparting color to otherwise colorless foods, restoring original appearances of foods, and intensifying hues that may have faded during food processing (Delgado-Vargas et al. 2000; Shetty et al. 2017). Synthetic food colorants offer stability and vibrancy, which is why they are commonly used.

CONFLICT OF INTEREST STATEMENT The authors declare no conflicts of interest. REFERENCES , , , & (2010). Encapsulation by spray drying of bioactive components, physicochemical and morphological properties from purple sweet potato. LWT—Food Science and Technology, 43, 1307–1312. https://doi.org/10.1016/j.lwt.2010.05.014 , , , , & (2017). Encapsulation of antioxidant phenolic compounds extracted from spent coffee grounds by freeze-drying and spray-drying using different coating materials.

Conflict of interest statement The authors have no conflict of interest to declare. References , , & (2007). The potential use of hydrolysed konjac glucomannan as a prebiotic. Journal of the Science of Food and Agriculture, 87, 1758–1766. This study demonstrates that konjac glucomannan hydrolysate can serve as a prebiotic and functional food ingredient.